Ingredients:
1/2 Cup Of Hershey's Butterscotch Chips
2 Cups Of Hershey's Special Dark Chocolate Chips
1 Teaspoon Of Morton & Bassett Pure Vanilla Extract
4 Teaspoons Of Rapunzel Pure Organic Cocoa Powder
1/4 Teaspoon Of Morton Coarse Ground Kosher Salt
1/8 Teaspoon Of McCormick Ground Cinnamon
1 Cup Of Alpine Spring Water
1/8 Teaspoon Of McCormick Ground Nutmeg
Information:
Serving Size 8
195 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
We recently received this butterscotch chocolate syrup recipe from Shiloh of Medford Oregon. To get the recipe rolling, please take out a heavy saucepan, and then add in the butterscotch chips, dark chocolate chips, pure vanilla extract, cocoa powder, coarse ground kosher salt, ground cinnamon, spring water, and ground nutmeg. Using a metal whisk, briefly mix these ingredients together, then place them on your stove over medium high heat. Bring these contents to boil while constantly stirring the syrup, then reduce the heat to low so that your chocolate syrup can simmer. When all of your butterscotch and chocolate chips have completely melted, and your syrup is even and creamy, remove the saucepan from the stove. When I made this gratifying recipe, I poured the hot butterscotch chocolate syrup over a tall stack of warm buttered pancakes.
